Meat Alternative Compositions Comprising Cranberry Seed Preparations and Methods for Making Same

ABSTRACT

This disclosure relates for example to meat alternative compositions comprising a plant based meat alternative and a cranberry seed preparation. This disclosure is also related to methods of preparing such meat alternative compositions.

CROSS SECTION TO RELATED APPLICATIONS

The present application claims priority to U.S. application Ser. No.17/067,533, filed Oct. 9, 2020, which claims priority to U.S.Provisional Application No. 62/913,095, filed on Oct. 9, 2019, thedisclosure of which is expressly incorporated herein in entirety byreference thereto.

TECHNICAL FIELD

The present disclosure provides, inter alia, meat alternatives thatinclude cranberry seed preparations and methods of preparing such meatalternative compositions.

BACKGROUND

A meat alternative, also known as, among others, a meat analog, meatsubstitute, mock meat, faux meat, imitation meat, vegetarian meat, orvegan meat, imitates taste, aesthetic qualities, and/or chemicalcharacteristics of animal-derived meat. Specifically, meat alternativesare comprised of materials other than animal-derived meat, such asplant-derived materials, and imitate texture, flavor, appearance, and/orodor of a specific type of meat, e.g., beef, venison, pork, etc.

Typical meat alternatives are made from plant-based ingredients, forexample, soy (e.g. tofu, tempeh) gluten, peas, rice, legumes, and/ormushrooms. Food additives are typically added to the meat alternative toprolong shelf life and imitate qualities of meat, such as taste, smellor appearance. Additives include flavor compounds, coloring agents,leavening agents, and emulsifiers. With the growing popularity of meatalternatives, there is a need for natural ingredients that can improvetheir characteristics and further appeal to consumers.

SUMMARY

The present invention is based, at least in part, on the discovery thatcranberry seed preparations can be included in a meat alternative to,for example, improve the composition's appearance before and aftercooking and increase protein and/or fiber content of the composition. Inparticular, a meat alternative composition containing a cranberry seedpreparation transforms from pink or red to brown when thermal energy isapplied. This color change has an appearance similar to that the changethat occurs in animal-derived meat, i.e., due to the blood content ofthe animal-derived meat. Adding a cranberry seed preparation to the meatalternative therefore provides a natural colorant that imitates thecoloring of meat before and after cooking, with relatively little effecton the meat alternative taste. Further, cranberry seed preparations mayprovide an increased level of protein and/or fiber without heavilyinfluencing taste or texture of the meat alternative.

As used herein, “about” when used in reference to numerical ranges,cutoffs, or specific values is used to indicate that the recited valuesmay vary by up to as much as 10% from the listed value. Thus, the term“about” is used to encompass variations of ±10% or less, variations of±5% or less, variations of ±1% or less, variations of ±0.5% or less, orvariations of ±0.1% or less from the specified value.

In certain aspects, a meat alternative composition comprises a meatalternative and a cranberry seed preparation.

In some embodiments, the cranberry seed preparation is a granular,flaked, or powdered cranberry seed preparation.

In some embodiments, the meat alternative is a plant-based meatalternative. In some embodiments, the plant-based meat alternative isselected from the group consisting of legume-based meat alternative,rice-based meat alternative, soy based meat alternative, pea based meatalternative, gluten based meat alternative, quinoa based meatalternative, plant heme containing meat alternative, and mushroom basedmeat alternative.

In some embodiments, the meat alternative composition comprises thecranberry seed preparation at a concentration of about 1 mg/g to about750 mg/g.

In some embodiments, the cranberry seed preparation has a proteincontent of about 20 grams to about 25 grams per 100 grams of cranberryseed preparation. Some cranberry seed preparations have a proteincontent of about 23 grams to about 24 grams per grams of cranberrypreparation. In some embodiments, the protein content of the cranberryseed composition is 23.3 grams of protein per 100 grams of cranberryseed composition.

In some embodiments, the meat alternative composition is configured as aburger, a steak, sausage link, a fillet, a hot dog, a bratwurst, asausage patty, ground sausage, ground beef, roast beef, peperoni,salami, prosciutto, a pork chop, bacon, ground chicken, or groundturkey.

In some embodiments, at least 40% of the protein content of thecomposition is provided by the cranberry seed preparation.

In certain aspects, a method of preparing a meat alternativecomposition, comprises providing a composition that comprises a meatalternative and a cranberry seed preparation. The method furthercomprises heating the composition under conditions sufficient to cause acolor change in anthocyanins present in the cranberry seed preparation.

In certain aspects, a meat alternative composition comprises a cranberryseed preparation, vegetable broth, and ground chickpeas, wherein atleast 40% of the protein content of the meat alternative composition isprovided by the cranberry seed composition.

In some embodiments, the cranberry seed preparation is a cranberry seedpowder. In some embodiments, the cranberry seed powder has an averageparticle size of at least 250 μm. In some embodiments, the cranberryseed powder has an average particle size of up to 750 μm.

Some cranberry seed preparations have an average particle size betweenabout 1 mm and 0.5 μm, inclusive. Some cranberry seed preparations havean average particle size between about 0.8 millimeters (mm) and 0.9 mm,inclusive. Some cranberry seed preparations have an average particlesize of 20 mesh. Some cranberry seed preparations have an averageparticle size between about 0.68 mm and 0.72 mm, inclusive. Somecranberry seed preparations have an average particle size of 25 mesh.Some cranberry seed preparations have an average particle size betweenabout 0.58 mm and 0.62 mm, inclusive. Some cranberry seed preparationshave an average particle size of 30 mesh. Some cranberry seedpreparations have an average particle size between about 480 micrometers(μm) and 520 μm, inclusive. Some cranberry seed preparations have anaverage particle size of 35 mesh. Some cranberry seed preparations havean average particle size between about 400 μm and 440 μm, inclusive.Some cranberry seed preparations have an average particle size of 40mesh. Some cranberry seed preparations have an average particle sizebetween about 325 μm and 375 μm, inclusive. Some cranberry seedpreparations have an average particle size of 45 mesh. Some cranberryseed preparations have an average particle size between about 280 μm and320 μm, inclusive. Some cranberry seed preparations have an averageparticle size of 50 mesh. Some cranberry seed preparations have anaverage particle size between about 225 μm and 275 μm, inclusive. Somecranberry seed preparations have an average particle size of 60 mesh.Some cranberry seed preparations have an average particle size betweenabout 200 μm and 220 μm, inclusive. Some cranberry seed preparationshave an average particle size of 70 mesh. Some cranberry seedpreparations have an average particle size between about 165 μm and 190μm, inclusive. Some cranberry seed preparations have an average particlesize 80 mesh. Some cranberry seed preparations have an average particlesize between about 130 μm and 160 μm, inclusive. Some cranberry seedpreparations have an average particle size of 100 mesh. Some cranberryseed preparations have an average particle size between about 115 μm and130 μm, inclusive. Some cranberry seed preparations have an averageparticle size of about 177 μm. Some cranberry seed preparations have anaverage particle size between about 172 μm and 182 μm, inclusive. Somecranberry seed preparations have an average particle size between about165 μm and 190 μm, inclusive. Some cranberry seed preparations have anaverage particle size between about 150 μm and 200 μm, inclusive. Somecranberry seed preparations have an average particle size of 120 mesh.Some cranberry seed preparations have an average particle size betweenabout 95 μm and 110 μm, inclusive. Some cranberry seed preparations havean average particle size of 140 mesh. Some cranberry seed preparationshave an average particle size between about 80 μm and 90 μm, inclusive.Some cranberry seed preparations have an average particle size of 170mesh. Some cranberry seed preparations have an average particle sizebetween about 70 μm and 80 μm, inclusive. Some cranberry seedpreparations have an average particle size of 200 mesh. Some cranberryseed preparations have an average particle size between about 58 μm and70 μm, inclusive. Some cranberry seed preparations have an averageparticle size of 230 mesh. Some cranberry seed preparations have anaverage particle size between about 48 μm and 58 μm, inclusive. Somecranberry seed preparations have an average particle size of 270 mesh.Some cranberry seed preparations have an average particle size betweenabout 40 μm and 50 μm, inclusive. Some cranberry seed preparations havean average particle size of 325 mesh. Some cranberry seed preparationshave an average particle size between about 15 μm and 40 μm, inclusive.Some cranberry seed preparations have an average particle size of 400mesh. Some cranberry seed preparations have an average particle sizebetween about 10 μm and 15 μm, inclusive. Some cranberry seedpreparations have an average particle size between about 15 μm and 20μm, inclusive. Some cranberry seed preparations have an average particlesize between about 5 μm and 10 μm, inclusive. Some cranberry seedpreparations have an average particle size between about 1 μm and 5 μm,inclusive.

In some embodiments, the meat alternative composition comprises about 5%to about 20% cranberry seed preparation. Some meat alternativecompositions comprise about 10% to about 13% cranberry seed preparationby weight. Some meat alternative compositions comprise about 11% toabout 12% cranberry seed preparation by weight. Some meat alternativecompositions comprise about 11.86% cranberry seed preparation by weight.Some meat alternative compositions comprise about 1% to about 10%cranberry seed preparation by weight. Some meat alternative compositionscomprise about 10% to about 30% cranberry seed preparation by weight.Some meat alternative compositions comprise about 10% to about 40%cranberry seed preparation by weight. Some meat alternative compositionscomprise about 15% to about 25% cranberry seed preparation by weight.Some meat alternative compositions comprise about 10% to about 25%cranberry seed preparation by weight. Some meat alternative compositionscomprise about 5% to about 8% cranberry seed preparation by weight. Somemeat alternative compositions comprise about 10% to about 12% cranberryseed preparation by weight. Some meat alternative compositions compriseabout 12% to about 15% cranberry seed preparation by weight.

In some embodiments, the cranberry seed preparation provides at least40% of the protein content of the meat alternative composition. Somecranberry seed preparations provide at least 10% of the protein contentof the meat alternative composition. Some cranberry seed preparationsprovide at least 15% of the protein content of the meat alternativecomposition. Some cranberry seed preparations provide at least 20% ofthe protein content of the meat alternative composition. Some cranberryseed preparations provide at least 25% of the protein content of themeat alternative composition. Some cranberry seed preparations provideat least 30% of the protein content of the meat alternative composition.Some cranberry seed preparations provide at least 35% of the proteincontent of the meat alternative composition. Some cranberry seedpreparations provide at least 45% of the protein content of the meatalternative composition. Some cranberry seed preparations provide atleast 50% of the protein content of the meat alternative composition.Some cranberry seed preparations provide at least 55% of the proteincontent of the meat alternative composition. Some cranberry seedpreparations provide at least 60% of the protein content of the meatalternative composition. Some cranberry seed preparations provide atleast 65% of the protein content of the meat alternative composition.Some cranberry seed preparations provide at least 70% of the proteincontent of the meat alternative composition. Some cranberry seedpreparations provide at least 75% of the protein content of the meatalternative composition. Some cranberry seed preparations provide atleast 80% of the protein content of the meat alternative composition.

In some embodiments, the meat alternative composition comprises avegetable broth content of about 30% to about 40% by weight. Some meatalternative compositions comprise about 35% to about 36% vegetable brothby weight. Some meat alternative compositions comprise about 35.57%vegetable broth by weight.

In some embodiments, the meat alternative composition has a groundchickpea content of about 20% to about 25% by weight. Some meatalternative compositions comprise about 23% to about 24% ground chickpeaby weight. Some meat alternative compositions comprise about 23.72%ground chickpea by weight.

In some embodiments, the meat alternative composition further comprisesdiced jack fruit. The meat alternative composition has a diced jackfruit content of about 5% to about 10% by weight. Some meat alternativescomposition have a dice jackfruit content of about 7% to about 8% byweight. Some meat alternatives composition have a jack fruit content ofabout 7.91% by weight.

In some embodiments, the meat alternative composition comprises brownrice flour. The meat alternative composition has a brown rice flourcontent of about 1% to about 8% by weight. Some meat alternativecompositions have a brown rice flour content of about 2% to about 5% byweight. Some meat alternative compositions have a brown rice flourcontent of about 3% to about 4% by weight. Some meat alternativecompositions have a brown rice flour content of about 3.95% by weight.

In some embodiments, the meat alternative composition comprises tapiocaflour. The meat alternative composition has a tapioca flour content ofabout 1% to about 8% by weight. Some meat alternative compositions havea tapioca flour content of about 2% to about 5% by weight. Some meatalternative compositions have a tapioca flour content of about 3% toabout 4% by weight. Some meat alternative compositions have a tapiocaflour content of about 3.95% by weight.

In some embodiments, the meat alternative composition comprises driedshitake mushroom. The meat alternative composition has a dried shitakemushroom content of about 1% to about 8% by weight. Some meatalternative compositions have a dried shitake mushroom content of about2% to about 5% by weight. Some meat alternative compositions have adried shitake mushroom content of about 3% to about 4% by weight. Somemeat alternative compositions have a dried shitake mushroom content ofabout 3.95% by weight. In some embodiments, further comprisingcaramelized onion e.g., at about 1% to about 8% by weight, e.g., atabout 3.95% by weight.

In some embodiments, the meat alternative composition comprisescaramelized onion. The meat alternative composition has a caramelizedonion content of about 1% to about 8% by weight. Some meat alternativecompositions have a caramelized onion content of about 2% to about 5% byweight. Some meat alternative compositions have a caramelized onioncontent of about 3% to about 4% by weight. Some meat alternativecompositions have a caramelized onion content of about 3.95% by weight.In some embodiments, further comprising caramelized onion e.g., at about1% to about 8% by weight, e.g., at about 3.95% by weight.

In some embodiments, the meat alternative composition comprises aseasoning blend. The meat alternative composition has a seasoning blendcontent of about 0.5% to about 7% by weight. Some meat alternativecompositions have a seasoning blend content of about 2% to about 5% byweight. Some meat alternative compositions have a seasoning blendcontent of about 3% to about 4% by weight. Some meat alternativecompositions have a seasoning blend content of about 3.16% by weight. Insome embodiments, further comprising caramelized.

In some embodiments, the meat alternative composition comprises coconutoil. The meat alternative composition or meat alternative has a coconutoil content of about to about 6% by weight. Some meat alternativecompositions or meat alternatives have a coconut oil content of about0.75% to about 5% by weight. Some meat alternative compositions or meatalternatives have a coconut oil content of about 1% to about 2% byweight. Some meat alternative compositions or meat alternatives have acoconut oil content of about 1.98% by weight. In some embodiments,further comprising caramelized onions.

In certain aspects, a method of preparing a meat alternativecomposition, includes providing a meat alternative, and adding acranberry seed preparation to the meat alternative to thereby make ameat alternative composition, wherein the cranberry seed preparation isadded to the meat alternative in amounts sufficient to constitute 5% ofthe meat alternative composition by weight.

In some embodiments, the meat alternative composition comprises a plantbased-based protein source, a binder, and a fat source. In someembodiments, the plant-based protein source is selected from the groupconsisting of soy bean protein concentrate, pea protein isolate, riceprotein, chickpeas, lentils, spirulina, quinoa, mycoprotein, chia seeds,hemp seeds, and brown rice flour.

The present specification provides, e.g., a meat alternative compositioncomprising a plant based meat alternative. The plant-based meetalternative can be, e.g., a non-heme-comprising meat alternative. Theplant based meat alternative can include at least a binder, e.g., atabout 0.1% to about 14% (e.g., about 0.1% to about 2%, or about 0.1% toabout 3%) dry weight of the total meat alternative composition, and afat source, e.g., at about 0.1% to about 25% (e.g., about 0.1% to about5%, about 8% to about 15%, about 7% to about 25%, about 9% to about 16%,or about 7% to about 14%) dry weight of the total meat alternativecomposition. The meat alternative further includes a cranberry seedpreparation, e.g., at about 4% to about 42% dry weight of the total meatalternative composition, or about 6% to about 28%, or about 2% to about30%, or about 5% to about 18% or about 5% to about 15%, of the dryweight of the total meat composition. The meat alternative compositioncan be configured to resemble any edible composition, such as beef,pork, sausage, lamb, bison, veal, peperoni, chicken, or turkey.

The plant based meat alternative can be any plant based meat alternativeknown in the art (e.g., a commercially available plant based meatalternative), and may be, e.g., a legume based meat alternative, a ricebased meat alternative, a soy based meat alternative, a pea based meatalternative, a gluten based meat alternative, a mushroom based meatalternative, or any combination thereof.

The cranberry seed preparation may include a cranberry seed powder, forexample, having an average particle size of about 20 mesh to about 100mesh, e.g., about to about 90 mesh, about 40 to about 90 mesh, about 50to about 90 mesh, about 70 to about 90 mesh, or about 80 mesh. In someinstances, the cranberry seed powder can have an average particle sizeof about 125 μm to about 225 μm, e.g., about 140 μm to about 220 μm,about 170 μm to about 180 μm, or about 177 μm.

The cranberry seed preparation may include a cranberry protein isolate.Where the cranberry seed preparation includes both a cranberry seedpowder and a cranberry protein isolate, the cranberry seed powder andcranberry protein isolate may for example be present in a ratio, such asbetween 4:3 and 4:23, inclusive. In some instances, at least 40% of theprotein present in the meat alternative composition is provided by thecranberry seed preparation.

The meat alternative composition may include a plant based proteinsource (such as a pea protein isolate), e.g., at about 0.1% to about25%, about 0.1% to about 12%, about 0.1% to about 7%, or about 0.1% toabout 9% dry weight of the total meat alternative composition.

The fat source of the meat alternative can be any art-known consumablefat source. Exemplary fat sources include coconut oil, avocado oil, palmoil, olive oil, corn oil, canola oil, or any combination of such oils.

The present specification also provides, e.g., methods of preparing ameat alternative composition. The methods can include providing the meatalternative composition described herein, and heating the meatalternative composition under conditions sufficient to cause a colorchange in anthocyanins present in the cranberry seed preparation. Insome instances, the method includes providing a meat alternative andadding a cranberry seed preparation to the meat alternative (e.g., bymixing), or providing a cranberry seed preparation and adding a meatalternative to the cranberry seed preparation (e.g., by mixing). In someinstances, the method further includes forming the meat alternativecomposition into a patty or other useful shape, e.g., prior to heatingthe meat alternative composition.

The present specification also provides, e.g., methods of preparing ameat alternative composition that include providing a meat alternative,and adding a cranberry seed preparation (e.g., comprising a cranberryseed powder) to the meat alternative, to thereby make a meat alternativecomposition. In some instances, the cranberry seed preparation is addedto the meat alternative (e.g., by mixing the cranberry seed preparationinto the meat alternative) in amounts sufficient to constitute at least5% of the meat alternative composition by weight. The methods canfurther include, e.g., shaping the meat alternative composition into apatty or other useful shape, and/or applying thermal energy to the meatalternative composition to induce a color change of the meat alternativecomposition.

The present specification also provides compositions that can be madefrom a meat alternative composition. Examples of such compositions arejerky compositions, which can include, e.g., a dehydrated meatalternative composition and a cranberry seed preparation. The cranberryseed preparation can be, e.g., at about 9% to about 25% by weight of thetotal jerky composition. In some instances, the cranberry seedpreparation comprises cranberry seed powder, a cranberry proteinisolate, or both a cranberry seed powder and a cranberry proteinisolate. For example, the cranberry seed preparation can includecranberry seed powder at about 4% to about 20% by weight of the totaljerky composition, and/or cranberry protein isolate at about 5% to about25% by weight of the total jerky composition. The meat alternative jerkycomposition can further include other ingredients, such as cane sugar,soy sauce, yeast extract, onion powder, garlic powder, spices, whitevinegar, salt, natural flavor, and/or canola oil. The jerky compositioncan be included in other products, such as trail mixes. In addition tothe jerky composition, such trail mixes can further include, e.g.,walnuts, cashews, almonds, cranberries, plum pieces, pear pieces, applepieces, cranberry seeds, peach pieces, coconut flakes, chocolate pieces,ginger pieces, and/or pecan pieces.

Unless otherwise defined, all technical terms used herein have the samemeaning as commonly understood by one of ordinary skill in the art towhich this invention belongs. Methods and materials are described hereinfor use in the present invention; other, suitable methods and materialsknown in the art can also be used. The materials, methods, and examplesare illustrative only and not intended to be limiting. All publications,patent applications, patents, and other references mentioned herein areincorporated by reference in their entirety. In case of conflict, thepresent specification, including definitions, will control.

The details of one or more embodiments of the invention are set forth inthe accompanying drawings and the description below. Other features,objects, and advantages of the invention will be apparent from thedescription and drawings, and from the claims.

The patent or application file contains at least one drawing executed incolor. Copies of this patent or patent application publication withcolor drawing(s) will be provided by the Office upon request and paymentof the necessary fee.

DESCRIPTION OF DRAWINGS

FIG. 1 is a view of two raw patties of the meat alternative composition,each of which have a roughly pink color, similar to that uncookedanimal-derived meat.

FIG. 2 is a view of cooked patties of the meat alternative composition,each of which have roughly brown color, similar to that cookedanimal-derived meat.

Like reference symbols in the various drawings indicate like elements.

DETAILED DESCRIPTION

The present disclosure describes, among other things, meat alternativecompositions comprising a cranberry seed preparation (e.g., a cranberryseed powder). Meat alternative compositions described herein can becomprised of a single or a mixture of plant-based ingredients, cranberryseed preparation (e.g., cranberry seed powder), and optionally otherfiller ingredients. The inclusion of a cranberry seed preparation to ameat alternative can provide a pink coloring to the meat alternativecomposition, similar to that raw meat. When heated, the cranberry seedpreparation browns, due to the anthocyanin content of cranberry seeds,thereby giving the meat alternative composition a cooked meat aestheticwithout the use of additional artificial colorants. Alternatively or inaddition, inclusion of a cranberry seed preparation to a meatalternative can increase the protein and/or fiber content of thecomposition. A cranberry seed preparation can provide a cleaneringredient line as it can provide protein and/or fiber as well asreplace ingredients that are only added to provide color in meatalternative compositions.

The disclosure refers, for example, to meat alternatives that imitateground meats, in particular ground beef or sausage, however skilledpractitioners will readily appreciate that other meat alternatives arewithin the scope of the invention. For example, a cranberry seedpreparation may be added to meat alternatives that imitate poultry,pork, shell fish, fish and other seafood, venison, veal, buffalo, bison,lamb, rabbit, or alligator. Skilled practitioners will also appreciatethat meat alternative compositions described herein can be configured toapproximate any animal-derived meat product, such as a burger, a steak,sausage link, a fillet, a hot dog, a bratwurst, a sausage patty, pulledpork, shredded chicken, ground sausage, ground beef, roast beef,peperoni, salami, prosciutto, a chicken breast, a chicken thigh, achicken wing, turkey breast, a pork chop, a lamb shank, bacon, groundchicken, or ground turkey, jerkies among many others.

In some instances, a cranberry seed preparation can be added toanimal-derived meats to add or enhance pink coloring and/or increase theprotein content of the animal-derived meats. Exemplary of suchanimal-derived meats are beef (e.g., ground beef, beef jerky), poultry,pork, shellfish, fish and other seafood, venison, veal, buffalo, bison,lamb, rabbit, or alligator, among others.

Meat Alternatives

As used herein, the term “animal-derived meat” means an edible productthat comprises animal flesh (e.g., animal muscle). As used herein, theterm “meat alternative” means an edible food product that comprises atleast one plant-derived ingredient (e.g., comprises only plant-derivedingredients) and that at least approximates the taste and/or appearanceof an animal-derived meat, but does not comprise animal-derived meat.For example, a meat alternative may comprise at least 2, e.g., 3, 4, 5,6, 7, 8, 9 or at least 10, plant-derived ingredients, or may consistonly of plant-derived ingredient(s). As used herein, the term “meatalternative composition” means a meat alternative that comprises acranberry seed preparation described herein.

A meat alternative (e.g., a plant-based meat alternative) can beproduced by any method known in the art. An exemplary list ofingredients will be described herein. The meat alternative can include aprotein source (such as a plant-based protein source or egg-basedprotein source, or a mixture of such sources), and optionally at leastone binder, a fat source, and/or flavoring ingredients. The meatalternative may be, for example, a legume based meat alternative, a ricebased meat alternative, a soy based meat alternative, a pea based meatalternative, a gluten based meat alternative, a heme containing meatalternative, a mushroom based meat alternative, or any combinationthereof. Some meat alternatives that can be included in a meatalternative composition do not contain heme (e.g., they contain noanimal- or plant-derived heme), and may in some instances be referred toherein as a “non-heme-comprising meat alternative”. The plant-basedprotein source may be for example, soy bean protein isolate orconcentrate, pea protein isolate, rice protein, chickpeas, lentils,spirulina, Quinoa, mycoprotein (or other mushroom sources), chia seeds,hemp seeds, and/or brown rice flour, cranberry protein isolate, or anymixture thereof. Flavor ingredients can be added to the meat alternativecomposition to improve taste and odor of a meat alternative composition.Some exemplary flavor ingredients are caramelized onions, nutritionalyeast, and seasoning blends. Binders can promote textures similar toanimal-derived meat textures in a meat alternative. Some exemplarybinders include methylcellulose, brown rice flour, and tapioca flour;however, other binders known in the art can be used. An exemplary fatsource is coconut oil. Coconut oil is particularly useful in thecompositions of the present invention due to its high saturated fattyacid composition. However, skilled practitioners will appreciate thatother plant-based oils or mixtures of such oils can be used, such asthose with high saturated fatty acids, including palm oil, canola oil,avocado oil, corn oil palm kernel oil, or any mixture thereof. Using fatsources with high saturation, such as coconut oil or others, can beuseful in that they can provide visually a marbling effect in the meatalternative compositions, thereby mimicking the appearance ofanimal-derived meat.

Skilled practitioners will appreciate that a meat alternative can beproduced, e.g., as described herein, or obtained from commercialsources. Exemplary commercially-available meat alternatives are widelyavailable, examples of which are those available from Beyond Meat™,MorningStar Farms™, Gardein, Impossible™, Tofurky, Field Roast™, YvesVeggie Cuisine™, Nightlife™, Boca Burger™, Sweet Earth Natural Foods™,Impossible Foods™, and Simply Balanced™. Skilled practitioners willappreciate that commercially available meat alternatives can bereplicated but with a cranberry seed preparation substituting for, oradded to, the colorant used in the commercially available meatalternative.

A meat alternative composition further includes the cranberry seedcomposition. The cranberry seed composition can color the meatalternative composition so that the meat alternative composition betterresembles the appearance of raw meat. The cranberry seed composition canalternatively or in addition increase the protein content of the meatalternative composition. Further, the cranberry seed composition canalternatively or in addition increase the fiber content of the meatalternative composition.

Cranberry Seed Preparations and Meat Alternative Compositions

As used herein, the term “cranberry seed preparation” refers to apreparation of cranberry seeds where the seeds have been processed tobreak or crush the seeds into smaller particle sizes, e.g., by grinding,mincing, cutting, flaking, grating, drying, blending, and/or pressing,the cranberry seeds.

The particles of processed cranberry seeds have an average particle sizeless than that whole cranberry seeds from which the preparation wasprepared. For example, the cranberry seed particles can have an averageparticle size of about 0.5 micrometers (μm) to about 1 millimeter, e.g.,an average particle size of about 1 μm to about 900 μm, e.g., about 100μm to about 800 μm, about 400 μm to about 800 μm, about 700 μm to about800 μm, about 1 μm to about 500 μm or about 750 μm. For example, acranberry seed preparation may be a powdered cranberry seed preparation,a granular cranberry seed preparation, a flaked cranberry seedpreparation, or a mixture thereof.

Skilled practitioners will appreciate that a cranberry seedpreparations, such as cranberry seed powder, can be produced, e.g., bygrinding and/or crushing cranberry seeds, e.g., into a powder, using anymethod known in the art. Alternatively or in addition, cranberry seedpreparations, e.g., cranberry seed powders, are commercially available.

Cranberry seed powders may be a large particle powder, a fine powder, oran ultrafine powder. A large particle powder is known in the art as apowder with particle sizes greater than 20 μm. A fine particle powder isknown in the art as a powder with particle sizes less than 20 μm andgreater than 1 μm. An ultrafine particle powder is known in the art as apowder with particle sizes of 1 μm or less. Exemplary cranberry seedpowders that are commercially available include “Cran d'Or CranberrySeed Dry Extract-40 Mesh”, “Cran d'Or Cranberry Seed Dry Extract-60Mesh”, “Cran Naturelle Organic Cranberry Seed Dry Extract—60 Mesh”,“Cran Naturelle Organic Cranberry Seed Dry Extract—60 Mesh”, “CranberrySeed Protein Powder 100%” made by Federal Ingredients, and “CranberrySeed Powder” made by BNK Enterprises (20 mesh). Federal Ingredient's“Cranberry Seed Protein Powder 100%” is an example of granular cranberryseed preparation. The cranberry seed powder may alternatively between 18mesh and 400 mesh, for example 20 mesh, 40 mesh, 60 mesh, 80 mesh, 100mesh, 120 mesh, 140 mesh, 170 mesh, 200 mesh, 230 mesh, 270 mesh, 325mesh, or 400 mesh.

In some instances, for example where a commercial cranberry seed powderis used, it may be useful to further process the cranberry seed powder.For example, the cranberry seed powder can be processed to furtherreduce the particle size, e.g., to about μm to about 40 μm, e.g., usinga pin mill. After reducing the particle size, the particles may be airclassified within a range of 5 μm. The particles may be separated into arange of 30-35 μm and 36-40 μm for later use. Alternatively or inaddition, a sieve or an air vortex may separate the reduced particles.

Cranberry seed preparations have a protein content that can increase thetotal protein content of the meat alternative composition. In someinstances, about 40% of the protein content of the meat alternativecomposition is provided by the cranberry seed preparation. In others,the cranberry seed preparation provides at least 35%, 30%, 25%, 20%,15%, 10%, or at least 5% of the total protein content. In someinstances, the cranberry seed preparation provides up to 80% of thetotal protein content. In some instances, the protein content of thecranberry seed preparation may provide a large portion, or essentiallyall, of the meat alternative composition protein content. Some cranberryseed preparations useful in the present invention provide a proteincontent of about 1.1 to about 4.9 per gram of dry weight of the totalmeat alternative composition.

In some instances, a cranberry seed preparation can include ingredientsin addition to processed cranberry seeds. For example, a cranberry seedpreparation can further include a protein isolate, such as a pea proteinisolate or a cranberry protein isolate or egg protein isolate, or anytype of protein isolate mixtures. The protein isolate can in someinstances increase the protein content of the cranberry seed preparationwithout increasing the level of insoluble fiber. High levels ofinsoluble fiber can for at least some consumers be difficult to digestand can lead to gastrointestinal distress. Some cranberry seedpreparations useful in the present invention have an insoluble fibercontent of about 2.3 g to about 10.8 g per gram of dry weight of thetotal meat alternative composition.

A protein isolate is generally a compound having a protein concentrationof at least 90%. A pea protein isolate is a compound derived from a peathat has a protein content of at least 90%. A cranberry protein isolateis a compound with a protein content of at least 90%, derived from anypart of the cranberry (e.g., cranberry seed, skin, leaves, or othercranberry plant material). A protein concentrate is known in the art asa compound having a protein content of about 70% to about 90%. Proteinconcentrates, for example pea protein concentrates or cranberry proteinconcentrates, may be included as ingredients in a meat alternativecomposition, or any other formulation described herein.

In some instances, it can be useful to include a cranberry proteinisolate in compositions described herein, such as in a cranberry seedpreparation, to increase the protein concentration. To obtain acranberry protein isolate useful in the compositions and methodsdescribed herein, some cranberry powders can be processed usingisoelectric precipitation to extract cranberry protein from thecranberry powder. First, the cranberry proteins are solubized. Thecommercially available cranberry powder is dissolved in warm water,around 20° C. to about 50° C. at an elevated pH, for example a pH ofabout 9 to about 12. The water and cranberry powder is then filteredthrough a filter having a size range of about 0.1 μm to about 1 μm. Thefiltered solution is precipitated at a temperature of about 2° C. toabout 20° C. and at an isoelectric point of a protein, for example a pHof about 4 to about 6. The cranberry protein isolate may then be addedto a composition described herein.

In another method of making a cranberry protein isolate, a cranberrypowder can undergo chromatography to extract cranberry protein isolate.For example, a commercially available cranberry powder can be dissolvedin warm water, e.g., at a temperature of around 20° C. to about 50° C.,at an elevated pH, for example at a pH of about 9 to about 12, tosolubilize the cranberry proteins. The water and cranberry powder canthen be filtered through a filter having a size range of about 0.1 μm toabout 1 μm. The solution is passed through a column to adhere proteinfractions to the column. The column can be rinsed to collect thecranberry protein fractions, thus preparing a volume of cranberryprotein isolate. The cranberry protein isolate may then be added to acomposition described herein. Some cranberry protein isolates can betexturized.

In some instances, a cranberry seed preparation is added to the meatalternative to increase the protein content of the meat alternativecomposition. The cranberry seed preparation itself can be a proteinsource. Thus, the protein source in a meat alternative composition can,in some instances, be a cranberry seed powder, a cranberry proteinisolate, or both a cranberry seed powder and a cranberry proteinisolate. Cranberry seed preparations that do not contain cranberryprotein isolate may in some instances serve as a both a source ofprotein and a source of fiber to the meat alternative composition.

FIGS. 1 and 2 illustrate an advantage of meat alternative compositionsdescribed herein. FIG. 1 shows a top view of uncooked meat alternativecomposition patties 100. The patties 100 are pink, similar to that rawground beef, and are disc shaped. The meat alternative compositionpatties 100 are aesthetically similar to raw uncooked burger patties.The raw meat alternative composition patties 100 were grilled as if atraditional animal-derived meat burger patty. In some embodiments, themeat alternative composition is baked, broiled, sautéed or cooked in anyother way used to cook meat. While grilling, the anthocyanins present inthe meat alterative composition exhibited a color change. The colorchange was a shift from pink or red hues to brown, as shown in FIG. 2 .FIG. 2 shows cooked meat alternative composition patties 102. Thepatties 102 are browned, aesthetically similar to cooked beef burgerpatties.

Some cranberry seed preparations comprise anthocyanin. As describedabove and illustrated in the Figures, anthocyanin has a red or pinkcolor that at least partially colors raw meat alternative. Anthocyanintransitions from the red color to a brown color when heated, thereby atleast partially coloring heated meat alternative composition. In someinstances, it could be useful to add extra anthocyanin concentrate tothe cranberry seed composition and/or the meat alternative compositionto increase the anthocyanin content of the meat alternative composition,and enhance the color effect. Anthocyanins useful for adding tocranberry seed compositions, meat alternatives, and/or meat alternativecompositions described herein may be derived, for example, fromcranberries or any other anthocyanin-containing fruit.

Preparation and Packaging of Meat Alternative Products

An exemplary method of preparing and heating the meat alternativecomposition is described herein. A variety of plant based proteins andflavor ingredients can be combined to produce a meat alternative. Thecranberry seed preparation can be added to the meat alternative in anyfashion known in the art and at any stage of creation of the meatalternative composition. The cranberry seed preparation can be addedsuch that the final meat alternative composition has a cranberry seedpreparation content of at least about 1%. In some instances, thecranberry seed preparation can be added to the meat alternative inamounts sufficient to constitute at least about 5% of the meatalternative composition by weight. The anthocyanin content of thecranberry seed preparation provides a red or pink color. The cranberryseed preparation colors the meat alternative composition pink or red,depending amount of cranberry seed composition and/or amount ofanthocyanin present in the cranberry seed preparation. A cranberry seedpreparation content of about 1% to about 10% in the meat alternativecomposition produces a pink meat alternative composition. A cranberryseed composition content of about 10% to about 40% in the meatalternative composition produces a deeper pink or red meat alternativecomposition.

The meat alternative composition can be packaged and shipped for use ina restaurant or kitchen. The user then opens the packaging and removesthe meat alternative composition. Alternatively, a meat alternative anda cranberry seed preparation can be packaged separately. In thatinstance, the user can then open the packaging of the meat alternativeand the cranberry seed preparation, and mix the two accordingly, toprepare the meat alternative composition prior to cooking. In somecases, the meat alternative composition is cooked directly afterpreparation. The meat alternative composition can be heated alone orwith other ingredients under conditions sufficient to cause a colorchange in anthocyanins present in the cranberry seed preparation, thusproducing a meat alternative composition dish. In some instances meatalternative compositions can be seasoned before and/or after heating inaccordance with a formulation. For example, a burger formulation mayinclude the meat alternative composition, salt, pepper, diced onions,and Worcestershire sauce mixed together. The user then shapes discs fromthe meat alternative to cook on a grill, as shown in FIG. 1 . The discsof meat alternative composition can be placed on the grill or otherheated surface to cook. The thermal energy from the grill causes a colorchange in the anthocyanins present in the cranberry seed preparationpresent in the meat alternative composition. The anthocyanin turns froman initial pink or red color to a brown color. The disc be cooked suchthat it turns brown on the edges, but like meat, may maintain a pinkcenter. An exemplary final burger product made from the meat alternativecomposition is shown in FIG. 2 .

The coloring of the meat alternative composition may be adjusted toimitate different meats based on the amount of cranberry seedpreparation (e.g., powder) present in the meat alternative composition.Meat alternative compositions imitating light pink meats, for examplepork products, veal products, or chicken products, can have a cranberryseed preparation content of between 0.5% and 10%, inclusive. Meatalternative compositions imitating dark red meats, for example beefproducts or venison products, can have a cranberry seed preparationcontent of between 10% and 40%, inclusive. Ground turkey has a slightpink tinge, therefore a formulation for a meat alternative compositionimitating ground turkey may call for 5% cranberry seed preparationcontent. Skilled practitioners will appreciate that the cranberry seedpreparation content can be adjusted as needed.

In some instances, meat alternative compositions and/or cranberry seedpreparations can further include anthocyanins from fruits other thancranberries, e.g., beets, strawberries, raspberries, pomegranates, orred onions, among others.

In some instances, a meat alternative composition can be combined withat least some animal-derived meat. The cranberry seed preparation can insuch compositions increase the protein content and/or color thecomposition pink or red. Such compositions may include animal-derived atabout 0.1% to about 99%, e.g., about 1% to about 33%, about 1% to about25%, about 1% to about 10%, about 20% to about 70%, about 1% to about5%, or about 0.1% to about 2%, by weight of the total composition.

While meat alternative compositions have been described, the cranberryseed preparation may also be used in other compositions or consumableproducts. The cranberry seed preparation can increase the fiber contentand the protein content of the consumable products. In some instances,the cranberry seed preparation may be used as a natural colorant for theconsumable products.

EXAMPLES Meat Alternative Composition 1

An example of a method for preparing a meat alternative composition isdescribed herein. In this exemplary meat alternative composition, theingredients include vegetable broth, ground chickpeas, cranberry seedpreparation, diced jack fruit, brown rice flour, tapioca flour, driedshitake mushroom, caramelizes amino, a seasoning blend, and coconut oil.The meat alternative composition 1 imitates ground meat (e.g., groundbeef, pork, chicken, and bison) and can be shaped into a patty as shownin FIGS. 1 and 2 . The meat alternative composition can have a vegetablebroth content of about 30% to about 40%. The meat alternativecomposition can have a ground chickpea content of about 20% to about25%. The meat alternative composition can have a diced jack fruitcontent of about 5% to about 10%. The meat alternative composition canhave a cranberry seed preparation content of about 5% to about 18%. Themeat alternative composition can have a brown rice flour content ofabout 0.1% to about 7%. The meat alternative composition can have atapioca flour content of about 0.1% to about 7%. The meat alternativecomposition can have a coconut oil content of about 0.1% to about 5%.The ingredients and portions are also outlined in Table 1.

TABLE 1 % of Protein of the Meat Alternative % of Ingredient in theComposition Meat Alternative Contributed by Each Ingredient CompositionIngredient Vegetable broth 35.57% 24.35%  Ground Chickpeas 23.72%18.33%  Cranberry Seed 11.86% 44.84%  Preparation Diced Jack Fruit 7.91% 2.16% Brown Rice Flour  3.95% 4.47% Tapioca Flour  3.95%   0%Dried Shiitake Mushroom  3.95% 5.85% Caramelized Onions  3.95%   0%Seasoning Blend  3.16%   0% Coconut Oil  1.98%   0% Total 100.00%   100%

This exemplary mixture will be described as a 1000 gram mixture tosimplify the mathematics, however the mixture can be prepared at anyother weight or volume. To prepare 1000 grams (g) of meat alternativecomposition, 355.7 g of vegetable broth is mixed with 237.2 g of groundchickpeas to create a wet mixture. The wet mixture is then mixed with79.1 g of diced jack fruit 39.5 g of brown rice flour, 39.5 g of tapiocaflour, 39.5 g of dried shitake mushrooms, and 1.98 g of coconut oil. Theresultant mixture is fibrous and meat like. Next, 39.5 g of caramelizedonions and 39.5 g of the seasoning blend are added to flavor the meatalternative. At any point in the preparation, 118.6 g of cranberry seedpreparation is added to the meat alternative mixture to color themixture and provide increased protein content. In the meat alternativecomposition, at least 40% of the protein content is provided by thecranberry seed composition. The mixture may be divided into units, eachwith a protein content of at least 10 g of protein per meat alternative.

Table 1 shows the approximate percent of each ingredient present in themeat alternative composition by weight. Table 1 also shows the percentof protein in this meat alternative composition contributed by eachingredient. The cranberry seed preparation is about 11.86% of the totalweight of the meat alternative composition and provides about 44.84% ofthe total protein content. In some formulations, the cranberry seedpreparation provides at least 40% of the total protein content.

Meat Alternative Composition 2

An example of a formulation for preparing a meat alternative compositionis described herein. In this exemplary meat alternative composition, theingredients include vegetable stock, coconut oil, texturized peaprotein, cranberry seed preparation, water, potato starch, nutritionalyeast flakes, methylcellulose (high viscosity), spices (e.g., salt,shiitake powder, garlic powder, black pepper), and natural beefflavoring (e.g., natural flavor beef (type 274735), beef natural flavor(type f27339), fc beef flavor type natural (wxp001620001)). The meatalternative composition changes color upon the application of thermalenergy from a red or pink to light or dark brown, imitating the colorchange observed in meat. The cranberry preparation is a natural colorantthat facilitates the transition of the meat alternative composition fromred or pink to brown. The meat alternative composition 2 imitates groundmeat (e.g., ground beef, pork, chicken, and bison) and can be shapedinto a patty as shown in FIGS. 1 and 2 .

The meat alternative composition has a vegetable stock content of about46% to about 78%. The meat alternative composition has a coconut oilcontent of about 7% to about 25%. The meat alternative composition has atexturized pea protein content of about 0% to about 12%. In somecranberry seed preparations, the pea protein is part of the cranberryseed preparation. The meat alternative composition has a cranberry seedpreparation content of about 6% to about 29%. The cranberry seedpreparation can include cranberry seed powder and cranberry proteinisolate. The meat alternative composition can have a water content ofabout 2% to about 5%. The meat alternative composition can have a potatostarch content of about 1% to about 3%. The meat alternative compositioncan have a nutritional yeast flakes content of about 0% to about 2%. Themeat alternative composition can have a methylcellulose (high viscosity)content of about 0.1% to about 3%. The meat alternative composition canhave a salt content of about 0% to about 1%. The meat alternativecomposition can have a beef flavor content of about 0% to about 3%. Themeat alternative composition can have a shiitake powder content of about0% to about 1%. The meat alternative composition can have a black peppercontent of about 0% to about 1%. The ingredients and portions are alsooutlined in Table 2.

TABLE 2 Ingredient Percent Vegetable Stock 62.06% Coconut Oil, Melted10.53% Texturized Pea Protein 9.17% Cranberry Seed Powder 9.17% Water3.51% Potato Starch 2.12% Nutritional Yeast Flakes 1.27% MethylcelluloseHV 1.13% Kosher Salt 0.99% Nat Flavor Beef Type (274735) 0.60% ShiitakePowder 0.42% Garlic Powder 0.21% Black Pepper 0.21% Beef Nat Flavor Type(F27339) 0.20% FC Beef Flavor Type Nat 0.20% (WXP001620001) Onion Powder0.14% Methylcellulose HV 0.07%

Table 2 shows the approximate percent of each ingredient present in themeat alternative composition by weight of the total meat alternativecomposition. The cranberry seed preparation can be between about 6% andabout 30%, inclusive, for example about 9.17%, of the total weight ofthe meat alternative composition. The ratio of cranberry seed powder tocranberry protein isolate can be about 4:3 to about 4:23, inclusive. Insome formulations, the cranberry seed preparation provides at least 40%of the total protein content. In the Meat Alternative Composition 2, thecranberry seed preparation provides about 51% of the total proteincontent of the meat alternative composition.

To form the meat alternative, a user may first add the texturizedprotein to the liquid ingredients to hydrate the texturized proteins.The user may add the dry ingredients to the liquid ingredients,excluding the coconut oil (or any fat rich ingredient) and mix theingredients together. The coconut oil may be melted and added.

To form, the meat alternative composition, the meat alternative may bemixed with the cranberry seed preparation. In some methods, the meatalternative composition is not homogeneous, but rather a partially mixedmixture so that the meat alternative composition imitates the muscle andfat deposit coloring of animal meat.

Meat Alternative Composition 3

An example of a formulation for preparing a meat alternative compositionis described herein. In this exemplary meat alternative composition, theingredients include vegetable stock, coconut oil, texturized peaprotein, cranberry seed preparation, water, potato starch, nutritionalyeast flakes, methylcellulose (high viscosity), and beef flavoring(e.g., natural flavor beef (type 274735), beef natural flavor (typef27339), fc beef flavor type natural (wxp001620001)), and a combinationof spices (e.g., salt, shiitake powder, garlic powder, black pepper, andonion powder). The meat alternative composition changes color upon theapplication of thermal energy from a red or pink to light or dark brown,imitating the color change observed in meat. The cranberry seedpreparation is a natural colorant that facilitates the transition of themeat alternative composition from red or pink to brown. The meatalternative composition 3 imitates ground meat (e.g., ground beef, pork,chicken, and bison) and can be shaped into a patty as shown in FIGS. 1and 2 .

The meat alternative composition can have a vegetable stock content ofabout 46% to about 78%. The meat alternative composition can have acranberry seed preparation content of about 6% to about 28%. Thecranberry seed preparation can include cranberry seed powder andcranberry protein isolate. The meat alternative composition can have acoconut oil content of about 7% to about 14%. The meat alternativecomposition can have a texturized pea protein content of about 0% toabout 7%. In some cranberry seed preparations, the pea protein is partof the cranberry seed preparation. The meat alternative composition canhave a water content of about 2% to about 5%. The meat alternativecomposition can have a potato starch content of about 1% to about 3%.The meat alternative composition can have a nutritional yeast flakescontent of about 0% to about 2%. The meat alternative composition canhave a methylcellulose (high viscosity) content of about 0.1% to about3%. The meat alternative composition can have a salt content of about 0%to about 2%. The meat alternative composition can have a beef flavorcontent of about 0% to about 3%. The meat alternative composition canhave a shiitake powder content of about 0% to about 1%. The meatalternative composition can have a black pepper content of about 0% toabout 1%. The meat alternative composition can have an onion powdercontent of about 0% to about 1%. The ingredients and portions are alsooutlined in Table 3.

TABLE 3 % of Ingredient in the Meat Ingredient Alternative CompositionVegetable Stock 61.62% Cranberry Seed Powder 14.01% Coconut Oil, Melted10.45% Texturized Pea Protein 4.90% Water 3.48% Potato Starch 2.10%Nutritional Yeast Flakes 1.26% Methylcellulose 1.19% Kosher Salt 0.99%Shiitake Powder 0.42% Garlic Powder 0.21% Black Pepper 0.21% Beef Flavor1.00% Onion Powder 0.14%

Table 3 shows the approximate percent of each ingredient present in themeat alternative composition by weight. The cranberry seed preparationcan be between about 6% and about 28%, inclusive, for example about14.01%, of the total weight of the meat alternative composition. Theratio of cranberry seed powder to cranberry protein isolate can be about4:3 to about 4:23, inclusive. In some formulations, the cranberry seedpreparation provides at least 40% of the total protein content. In theMeat Alternative Composition 3 the cranberry seed preparation providesabout 25% of the total protein content of the meat alternativecomposition.

To form the meat alternative, a user may first add the texturizedprotein to the liquid ingredients to hydrate the texturized proteins.The user may add the dry ingredients to the liquid ingredients,excluding the coconut oil (or any fat rich ingredient) and may mix theingredients together. The coconut oil may be melted and added.

To form the meat alternative composition, the meat alternative may bemixed with the cranberry seed preparation. In some methods, the meatalternative composition is not homogeneous, but rather a partially mixedmixture so that the meat alternative composition imitates the muscle andfat deposit coloring of animal meat.

Meat Alternative Composition 4

An example of a formulation for preparing a meat alternative compositionis described herein. In this exemplary meat alternative composition, theingredients include water, texturized pea protein, coconut oil,cranberry seed preparation, potato starch, methylcellulose (highviscosity), spices (e.g., salt, garlic powder, onion powder, yeastextract, black pepper, shiitake powder), and beef flavoring (e.g.,natural flavor beef (type 274735), beef natural flavor (type f27339), fcbeef flavor type natural (wxp001620001)). The meat alternativecomposition changes color upon the application of thermal energy from ared or pink to light or dark brown, imitating the color change observedin meat. The cranberry preparation is a natural colorant thatfacilitates the transition of the meat alternative composition from redor pink to brown.

The meat alternative composition can have a water content of about 43%to about 73%. The meat alternative composition can have a texturized peaprotein content of about 0% to about 25%. In some cranberry seedpreparations, the pea protein is part of the cranberry seed preparation.The meat alternative composition can have a coconut oil content of about8% to about 15%. The meat alternative composition can have a cranberryseed preparation content of about 4% to about 42%. The cranberry seedpreparation can include cranberry seed powder and cranberry proteinisolate. The meat alternative composition can have a potato starchcontent of about 1% to about 3%. The meat alternative composition canhave a methylcellulose content of about 1% to about 2%. The meatalternative composition can have a salt content of about 0% to about 2%.The meat alternative composition can have a garlic powder content ofabout 0% to about 1%. The meat alternative composition can have an onionpowder content of about 0% to about 1%. The meat alternative compositioncan have a yeast extract content of about 0% to about 1%. The meatalternative composition can have a beef flavor content of about 0% toabout 3%. The ingredients and portions are also outlined in Table 4.

TABLE 4 % of Ingredient in the Meat Ingredient Alternative CompositionWater 57.93% Texturized Pea Protein 17.62% Coconut oil 11.75% CranberrySeed Preparation 6.61% Potato Starch 1.76% Methylcellulose 1.41% KosherSalt 0.99% Nat Flavor Beef Type (274735) 0.53% Garlic Powder 0.33% OnionPowder 0.33% Black Pepper 0.26% Beef natural Flavor Type (F27339) 0.18%FC Beef Flavor Type natural 0.18% (WXP001620001) Yeast Extract 0.11%Shiitake Powder 0.11%

Table 4 shows the approximate percent of each ingredient present in themeat alternative composition by weight. The cranberry seed preparationcan be between about 4% and about 42%, inclusive, for example about6.61%, of the total weight of the meat alternative composition. Theratio of cranberry seed powder to cranberry protein isolate can be about4:3 to about 4:23, inclusive. In some formulations, the cranberry seedpreparation provides at least 40% of the total protein content. In theMeat Alternative Composition 4, the cranberry seed preparation andprotein pea isolate provides about 18 grams of protein per serving ofthe meat alternative composition.

To form the meat alternative, a user may first add the texturizedprotein to the liquid ingredients to hydrate the texturized proteins.The user may add the dry ingredients to the liquid ingredients,excluding the coconut oil (or any fat rich ingredient) and mixes theingredients together. The coconut oil may be melted and added.

To form the meat alternative composition, the meat alternative may bemixed with the cranberry seed preparation. In some methods, the meatalternative composition is not homogeneous, but rather a partially mixedmixture so that the meat alternative composition imitates the muscle andfat deposit coloring of animal meat.

Meat Alternative Composition 5

An example of a formulation for preparing a meat alternative compositionis described herein. In this exemplary meat alternative composition, theingredients include water, coconut oil, texturized pea protein, driedand diced apple, sweetened and dried cranberries, cranberry seedpreparation, methylcellulose (high viscosity) cranberry concentrate,potato starch, spices (e.g., salt, garlic powder, onion powder, yeastextract, black pepper, mushroom powder, dry sage) and pork flavoring(e.g., natural Pork Sausage flavoring (Type 725389), and Pork FriedFlavor (Type NAT 111280)). The meat alternative composition changescolor upon the application of thermal energy from a red or pink to lightor dark brown, imitating the color change observed in meat. Thecranberry preparation is a natural colorant that facilitates thetransition of the meat alternative composition from red or pink tobrown.

The meat alternative composition can have a water content of about 41%to about 69%. The meat alternative composition can have a coconut oilcontent of about 9% to about 16%. The meat alternative composition canhave a texturized pea protein content of about 0% to about 9%. In somecranberry seed preparations, the pea protein is part of the cranberryseed preparation. The meat alternative composition can have a cranberryseed preparation content of about 4% to about 22%. The cranberry seedpreparation can include cranberry seed powder and cranberry proteinisolate. The meat alternative composition can have a cranberryconcentrate content of about 0% to about 2%. The meat alternativecomposition can have a potato starch content of about 1% to about 2%.The meat alternative composition can have a methylcellulose content ofabout 1% to about 2%. The meat alternative composition can have a saltcontent of about 0% to about 2%. The meat alternative composition canhave a garlic powder content of about 0% to about 1%. The meatalternative composition can have an onion powder content of about 0% toabout 1%. The meat alternative composition can have a yeast extractcontent of about 0% to about 1%. The meat alternative composition canhave a black pepper content of about 0% to about 1%. The meatalternative composition can have a mushroom powder content of about 0%to about 1%. The meat alternative composition can have a dry sagecontent of about 0% to about 1%. The meat alternative composition canhave a pork flavoring content of about 0% to about 2%. The ingredientsand portions are also outlined in Table 5.

TABLE 5 % of Ingredient in the Meat Ingredient Alternative CompositionWater 55.00% Coconut Oil 12.22% Texturized Pea Protein 6.62% Driedapple, diced 6.62% sweetened dried cranberries, diced 6.62% CranberrySeed Preparation 6.62% Potato Starch 1.53% Methylcellulose 1.22%Cranberry Concentrate 1.02% Kosher Salt 0.81% Garlic Powder 0.42% OnionPowder 0.34% Black Pepper 0.28% Dry Sage 0.17% NAT Pork Sausage Type725389 0.10% Pork Fried Flavor Type NAT 111280 0.10%

Table 5 shows the approximate percent of each ingredient present in themeat alternative composition by weight. The cranberry seed preparationcan be between about 4% and about 42%, inclusive, for example about6.62%, of the total weight of the meat alternative composition. Theratio of cranberry seed powder to cranberry protein isolate can be about4:3 to about 4:23, inclusive. In some formulations, the cranberry seedpreparation provides at least 40% of the total protein content.

To form the meat alternative, a user may add the texturized protein tothe liquid ingredients to hydrate the texturized proteins. The user mayadd the dry ingredients to the liquid ingredients, excluding the coconutoil (or any fat rich ingredient) and may mix the ingredients together.The coconut oil may be melted and added.

To form, the meat alternative composition, the meat alternative may bemixed with the cranberry seed preparation. In some methods, the meatalternative composition is not homogeneous, but rather a partially mixedmixture so that the meat alternative composition imitates the muscle andfat deposit coloring of animal meat.

Meat Alternative Composition 6

An example of a formulation for preparing a meat alternative compositionis described herein. The meat alternative composition 6 forms a jerkycomposition that imitates an animal-derived meat, for example beefjerky, pork jerky, bison jerky, or lamb jerky. The jerky composition maybe shaped into flat strips and prepared to have a tough, chewyconsistency. The jerky composition, once formed, can be mixed with nuts,fruits, and chocolates to form a trail mix composition. The trail mixcomposition can include the jerky composition and walnuts, cashews,almonds, cranberries, plum pieces, pear pieces, apple pieces, cranberryseeds, peach pieces, coconut flakes, chocolate pieces, ginger pieces,and/or pecan pieces.

In this exemplary meat alternative composition, the ingredients includewater, cranberry seed preparation, cane sugar, soy sauce, yeast extract,onion powder, garlic powder, other spices, (e.g., salt, black pepper,mushroom powder, dry sage, smoke powder, celery juice powder, blackpepper, mustard, cinnamon, rosemary, and ginger), white vinegar, canolaoil, and natural flavoring (e.g., natural beef flavoring, natural porkflavoring, natural bison flavoring, natural lamb flavoring.)). The meatalternative composition changes color upon the application of thermalenergy from a red or pink to light or dark brown, imitating the colorchange observed in meat. The cranberry preparation is a natural colorantthat facilitates the transition of the meat alternative composition fromred or pink to brown.). In some instances, the cranberry seedpreparation may also be added to the meat alternative composition toincrease a protein and/or fiber content of the meat alternativecomposition.

The ingredients and portions are also outlined in Table 6.

TABLE 6 % of Ingredient in the Ingredient Meat Composition Water 6-25%Cranberry Seed Preparation 4-45% Cane Sugar 4-30% Soy Sauce 1-10% YeastExtract 0-2%  Onion Powder 0-1%  Garlic Powder 0-1%  Other Spices 0-2% White vinegar 0-1%  Natural flavors 0-1%  Canola Oil 0-1% 

Table 6 shows the approximate percent range of each ingredient presentin the meat alternative composition by weight. The cranberry seedpreparation can be between about 4% and about 45%, inclusive, of thetotal weight of the meat alternative composition. The ratio of cranberryseed powder to cranberry protein isolate can be about 4:3 to about 4:23,inclusive. In some formulations, the cranberry seed preparation providesat least 40% of the total protein content.

To form the meat alternative, a user may add the texturized protein tothe liquid ingredients to hydrate the texturized proteins. The user mayadd the dry ingredients to the liquid ingredients, excluding the canolaoil (or any fat rich ingredient) and may mix the ingredients together.

To form the meat alternative composition, the meat alternative may bemixed with the cranberry seed preparation. In some methods, the meatalternative composition is not homogeneous, but rather a partially mixedmixture so that the meat alternative composition imitates the muscle andfat deposit coloring of animal meat.

What is claimed:
 1. A meat alternative composition comprising: a binderat about 0.1% to about 14% dry weight of the total meat alternativecomposition, and a fat source at about 0.1% to about 25% dry weight ofthe total meat alternative composition; and a protein source, whereinthe meat alternative composition has a total protein content, whereinthe protein source comprises: a cranberry seed preparation, wherein thecranberry seed preparation provides at least about 5% of the totalprotein content of the meat alternative composition.
 2. The meatalternative composition according to claim 1, wherein the protein sourcecomprises a plant-based protein source at 0.1% to about 25% dry weightof the total meat alternative composition.
 3. The meat alternativecomposition according to claim 1, wherein the cranberry seed preparationis about 4% to about 45% dry weight of the total meat alternativecomposition.
 4. The meat alternative composition according to claim 1,wherein cranberry seed preparation provides at least about 10% of thetotal protein content of the meat alternative composition.
 5. The meatalternative composition according to claim 1, wherein cranberry seedpreparation provides at least about 15% of the total protein content ofthe meat alternative composition.
 6. The meat alternative compositionaccording to claim 1, wherein cranberry seed preparation provides atleast about 20% of the total protein content of the meat alternativecomposition.
 7. The meat alternative composition according to claim 1,wherein cranberry seed preparation provides at least about 40% of thetotal protein content of the meat alternative composition.
 8. The meatalternative composition according to claim 1, wherein the cranberry seedpreparation comprises a texturized protein.
 9. The meat alternativecomposition according to claim 1, wherein the cranberry seed preparationcomprises a protein isolate.
 10. The meat alternative compositionaccording to claim 9, wherein the protein isolate is a cranberry proteinisolate.
 11. The meat alternative composition according to claim 10,wherein the cranberry protein isolate is a texturized cranberry proteinisolate.
 12. The meat alternative composition according to claim 9,wherein the protein isolate is a pea protein isolate.
 13. The meatalternative composition according to claim 12, wherein the proteinisolate is a texturized protein isolate.
 14. The meat alternativecomposition according to claim 1, wherein the cranberry seed preparationcomprises a cranberry seed powder having an anthocyanin content.
 15. Themeat alternative composition according to claim 14, wherein thecranberry seed preparation comprises an anthocyanin concentrate.
 16. Themeat alternative composition according to claim 1, wherein the cranberryseed preparation comprises cranberry seed powder and a protein isolateat a ratio between 4:3 and 4:23, inclusive.
 17. A meat alternativecomposition comprising: a binder at about 0.1% to about 14% dry weightof the total meat alternative composition, and a fat source at about0.1% to about 25% dry weight of the total meat alternative composition;and a texturized protein source, wherein the meat alternativecomposition has a total protein content, and a cranberry seedpreparation, wherein the cranberry seed preparation provides at leastabout 5% of the total protein content of the meat alternativecomposition.
 18. A meat alternative composition according to claim 17,wherein the texturized protein source comprises texturized pea protein.19. A meat alternative composition according to claim 18, wherein thetexturized protein source comprises texturized pea protein isolate. 20.A meat alternative composition according to claim 17, wherein thetexturized protein source comprises texturized cranberry protein.
 21. Ameat alternative composition according to claim 20, wherein thetexturized protein source comprises texturized cranberry proteinisolate.
 22. A meat alternative composition according to claim 17,wherein the texturized protein source comprises texturized pea proteinisolate.
 23. The meat alternative composition according to claim 17,wherein the texturized protein source comprises a plant-based proteinsource at 0.1% to about 25% dry weight of the total meat alternativecomposition; wherein the cranberry seed preparation is about 4% to about45% dry weight of the total meat alternative composition.
 24. The meatalternative composition according to claim 23, wherein cranberry seedpreparation provides at least about 10% of the total protein content ofthe meat alternative composition.
 25. The meat alternative compositionaccording to claim 17, wherein the cranberry seed preparation comprisescranberry seed powder and a protein isolate at a ratio between 4:3 and4:23, inclusive.
 26. The meat alternative composition according to claim17, wherein the cranberry seed preparation comprises cranberry seedpowder and a protein concentrate at a ratio between 4:3 and 4:23,inclusive.
 27. A method of preparing a meat alternative composition, themethod comprising: hydrating texturized proteins with liquidingredients; mixing the liquid ingredients comprising the hydratedtexturized proteins, dry ingredients, and a cranberry seed preparationto form a mixture, and at least partially mixing a fat source into themixture to form a meat alternative composition, wherein the cranberryseed preparation is at least about 1% by weight of the meat alternativecomposition.
 28. The method according to claim 27 wherein mixing the fatsource comprises partially mixing a fat source into the mixture to forma non-homogenous meat alternative composition.
 29. The method accordingto claim 28, wherein the non-homogenous meat alternative composition hasfat deposits formed by the fat source.
 30. The method according to claim28, wherein the fat source of the non-homogenous meat alternativeprovides a visually marbling effect.
 31. The method according to claim27, further comprising shaping at least a portion of the meatalternative source.
 32. The method according to claim 31, whereinshaping at least a portion of the meat alternative source comprises:shaping at least a portion of the meat alternative source into a disc orpatty.
 33. The method according to claim 31, wherein shaping at least aportion of the meat alternative source comprises: shaping at the meatalternative composition into flat strips.
 34. The method according toclaim 27, wherein the meat alternative composition is configured toapproximate a burger, a steak, sausage link, a fillet, a hot dog, abratwurst, a sausage patty, pulled pork, shredded chicken, groundsausage, ground beef, roast beef, peperoni, salami, prosciutto, achicken breast, a chicken thigh, a chicken wing, turkey breast, a porkchop, a lamb shank, bacon, ground chicken, ground turkey, or a jerky.35. The method according to claim 27, further comprising, dividing themeat alternative composition into units, each unit having a proteincontent of at least 10 grams of protein.
 36. The method according toclaim 27, wherein the texturized protein is a texturized pea protein ora texturized cranberry protein.